I have had many failed attempts at making black pasta without going down the squid ink route, and it has always ended up with a dark green foul tasting pasta. Short of using black food dye I can see no other way other than the squid way. I am no fan of seafood, but in the spirit of increasing our shades of pasta I went online to www.finefoodspecialist.co.uk and ordered myself some squid ink, which arrived the day after order packed with ice.
Good news (for me) is that it doesn't smell too fishy, it doesn't taste overbearingly fishy either and it's just as easy as any other pasta to make, i.e. very easy.
- 200g 00 pasta flour
- 1 egg
- 1 egg olk
- 3 tbsp water
- 12g squid ink (about 3 sachets)
- Tip your flour onto a work surface and make a cavity in the centre with your hand or the back of a spoon.
- Into the cavity add the egg, egg yolk, squid ink and water.
- Using a fork whisk the liquids, gradually incorporating the flour into the wet. Be careful not to breach your flour or the liquid will make a run for it. If this happens, don't panic, take your dough scraper/spatula to bring the liquid back into the flour.
- Wrap immediately in cling film/saran wrap and refrigerate for at least 30 minutes.
- To make lasagne sheets for use with your favourite recipe take a 50g piece (no need to measure just guess) and on a lightly floured surface, roll it out to circa 0.5cm thickness and half the width of your pasta machine lasagne slot.
- Roll through the lasagne slot on your pasta machine at the thickest setting twice. Fold both sides of the length into the centre, lightly roll with your rolling pin then put through the pasta machine again at the same setting.
- Decrease the thickness setting of your machine by one slot and put the dough through twice. Continue in this manner until your pasta is approximately 1.4mm thick, on my machine this is setting 5. Congratulations, you now have a piece of lasagne.
- If your want tagliatelle, as pictured here run your lasagne sheet through the tagliatelle cutter on your pasta machine.
- To cook, submerge in boiling salted water for 2-3 minutes.
- Alternatively to dry out for later use hang in a dry, draught free place for a day or two then store in a sealed container.